Lantern Eggplant
Overview
Red lanterns, symbolizing joy, always appear in more solemn traditional festivals. Every year during the Spring Festival and National Day, red lanterns are hung in the streets and alleys, doubling the festive atmosphere. When walking on the street, the first thing that catches your eye is always the big red lantern. Nowadays, lanterns are an indispensable part of the decoration during the holidays! It seems that only hanging lanterns can bring out the flavor of the New Year! Then a red lantern on the dining table is also very popular, isn’t it? Lanterns, Chinese people like people to be prosperous, and the lanterns and dings represent having children, bringing wealth, and good luck! Lantern eggplant is both eye-catching and delicious! It’s down-to-earth, the materials are very convenient, and the method is simple!
Tags
Ingredients
Steps
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Add pork belly, garlic, appropriate amount of salt, chicken essence, allspice and starch
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Cut off the corners and pointed parts of the eggplant
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Arrange the eggplant, place two chopsticks on both sides of the eggplant, so that it will not be cut to the end when cutting. The eggplant should be cut into coir raincoat slices, as thick as a one-yuan coin. It should be cut evenly, and cut into five sections in a row,
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Cut whole eggplants in the same way
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Use a sieve to sprinkle the cut eggplants with a little dry starch into the crevices of each eggplant. The meat stuffing will stick to the eggplant better later, so that the meat stuffing will not fall apart when fried. The starch can help the eggplant absorb excess water, and the eggplant will not easily deform and become watery.
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The minced meat filling is very sticky and should be stuffed into the eggplant clips piece by piece. The meat filling should be stuffed as full as possible,
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When the stuffed eggplant looks like this, clean the boundary between the eggplant clippings and the meat stuffing, and do not let the meat stuffing cover the eggplant
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Stuff all the eggplants in the same way, and then sprinkle a thin layer of dry starch on the eggplants. , this will help the eggplant color. The stuffed eggplant should be fried immediately, otherwise, the eggplant will become watery because the meat filling contains salt
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Heat the oil in a pan and place the eggplants at 70% heat. Fry them face up to keep the appearance intact. After frying, take them out. Add oil to cool down and then re-fry them over low heat until cooked. Take them out and place them directly on the plate. (If you are afraid of getting burned, you can stuff them and steam them directly.) Steam the eggplants under boiling water for 15 minutes. They will not deform. It just doesn't have the same deep-fried flavor as deep-fried ones, but it's still delicious. It is the first choice for the elderly and children. What I made this time is two ways to eat it,
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Take another pot, add some oil, add an appropriate amount of tomato juice, sugar and a little white vinegar to make a sweet and sour tomato juice
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Pour a small amount on the lantern eggplant,
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Divide the extra meat filling from the stuffed eggplant into small portions
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Beat an egg
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Turn on the electric baking pan, scoop out a spoonful of egg liquid, put a piece of meat filling on it before the egg liquid has completely solidified, slowly roll it up, and the egg dumplings are rolled
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Rolling and frying at the same time, all the egg rolls will be fried quickly
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, tastes great. Eat the two together, they go well together! Maybe this is not a perfect dish, maybe the decoration you made is more beautiful, but if your family likes it, it is enough if you like it. I like to use ordinary ingredients to make different dishes to decorate my dining table!
